Chicken, Mushroom & Miso Stoup

Cross between and soup and a stew.
(Makes 8 good sized portions)

My survival tool during the winter months is my slow cooker and at least once a week it is hard at work making a soup for hearty warming lunches.

4 skinless chicken breasts
1 Leek, quartered lengthways and sliced
2 tbsp grated ginger (or more if you love ginger!)
2-3 tbsp miso paste
4 cloves garlic, crushed
2 carrots, quartered lengthways and diced
1 can mixed beans, drained and well rinsed
50g assorted dried mushrooms, chopped into smaller pieces
1x225g can bamboo shoot slices, sliced halved lengthways
2 stock cubes or 2 tsp of stock powder, vegetable or chicken
Enough water to cover
2 cups edamame beans

Tamari or soy to serve to your liking

1 x 6L slow cooker

Place all the ingredients in the slow cooker except the edamame beans and tamari/soy.

Cook on the low setting for 6-7 hours. Add the edamame beans and leave cooking for another 30-60 minutes.

If eating straight away, serve with a drizzle of tamari or soy to your taste and some oat crackers or fresh bread.

I portion this up into 1.2L containers (enough for 2 people), label the lid and freeze for handy readymade lunches.